I love this product. It is indistinguishable from sugar in most applications. I do mix it with erythritol because of the possibilities of GI issues (haven't had any so far). It caramelizes and browns which the other sweeteners don't do, so it is great for barbecue sauce. It's still too costly to buy/use very much, though. Hope the price will come down soon--they should actually offer it for less to get people using it, then raise the price if necessary!

It is the most sugar-like of the non-sugar sweeteners, and I think that it helps the flavor of recipes because it browns. I'm looking forward to trying more with it than just as a helper sweetener in a blend.